Shrimp & Spinach Salad with Hot Bacon Dressing
Ingredients
- 1½ lbs. uncooked shrimp (31-40 per lb.), peeled and deveined
- 1 tsp. Montreal steak seasoning
- 4 bacon strips, chopped
- 1 shallot, finely chopped
- ⅓ cup cider vinegar
- 1 Tbsp. olive oil
- 1 tsp. Dijon mustard
- ½ tsp. sugar
- ½ tsp. salt
- ¼ tsp. pepper
- 1 pkg. (10 oz.) fresh spinach
- ¾ cup roasted sweet red peppers
- ¼ cup sliced almonds
Directions
- Sprinkle shrimp with steak seasoning. On four metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
-
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next six ingredients; bring to a boil. Remove from heat.
-
In a serving bowl, toss spinach and bacon mixture. Layer with the shrimp and pepper slices; top with cooked bacon and almonds.
Leave a Comment